A Keralan home style chicken curry from ” The Spice Routes” by Chris and Carolyn Caldicott.
Ingredients
- 1 dssp coriander seeds
- 1/2 tsp black peppercorns
- 1/2 tsp turmeric
- 5 tbsps sunflower oil
- 1 dssp black mustard seeds
- 1 large red onion peeled and chopped
- 3 plump garlic cloves peeled and finely chopped
- 2.5 cm cube chopped fresh ginger peeled and finely chopped
- 12 fresh curry leaves
- 800 g free range chicken breast cut into strips
- 1 dssp white wine vinegar
- 400 ml coconut milk
- 2 large mangoes peeled, stoned and cubed
- sea salt to taste
Servings:
Instructions
- Dry roast the coriander seeds and black peppercorns in a small pan until they become aromatic. Remove from the heat and grind to a powder. Combine with the turmeric and set aside.
- Heat the oil in a large wok and fry the mustard seeds until they start to pop. Add the onion, ginger, garlic and curry leaves and fry until the onions become translucent.
- Add the chicken and fry until golden brown, then add the coriander, pepper and turmeric spice mix and fry for a further minute, stirring constantly.
- Add the vinegar ans 125 ml water. Simmer for 2 minutes then add the coconut milk, the mango cubes and salt to taste. Gently simmer for a further 5 minutes, being careful not to allow the coconut milk to boil.
- Serve with rice and a vegetable side dish.
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